Recipe By : Austin American Statesman 7/9/97
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
30 pounds tomatoes
1 cup onion -- chopped
5 cloves garlic -- minced
1 cup celery or green pepper -- chopped
1 pound fresh mushrooms (opt.) -- sliced
1/4 cup vegetable oil
2 tablespoons oregano
4 tablespoons parsley -- minced
2 teaspoons black pepper
4 1/2 tablespoons salt
1/4 cup brown sugar
Caution: Do not increase the proportion of onions, peppers or mushrooms.
Wash tomatoes and dip in boiling water for 30-60 seconds or until skins
split. Dip in cold water and slip off skins. Remove the cores and quarter
tomatoes. Boil tomatoes for 20 minutes, uncovered, in large saucepan.
Press through food mill or sieve.
Saute onions, garlic, celery or peppers and mushrooms in vegetable oil until
tender. Combine sauteed vegetables and tomatoes and add remaining spices,
salt and sugar. Bring to a boil. Simmer, uncovered, stirring frequently,
until thick enough for serving. (Volume will have been reduced by nearly
one half). Pour into hot jars, leaving 1-inch head space. Wipe jar rims.
Adjust lids and process in a pressure canner at 10-11 pounds pressure for 20
minutes for pints, 25 for quarts.
